Crispy Bread-Potato Roll (Aloo Bread Roll) Recipe
Discover how to make crispy and delicious Bread-Potato Rolls. This recipe is a perfect snack or appetizer, made with white bread stuffed with a flavorful potato filling. It's lightly spiced with cumin, turmeric, and chili powder, and then deep-fried to golden perfection. These rolls are easy to make, crunchy on the outside, soft on the inside, and perfect for tea-time or parties. Plus, we’ll show you how to achieve that extra crispy texture by coating the rolls with breadcrumbs.
Equipment
- Frying pan or deep fryer
- Medium saucepan
- Mixing bowl
- Rolling pin (optional)
- Slotted spoon
- Paper towels
Ingredients
Filling Ingredients:
- 1 cup Potato boiled and mashed
- 2 tbsp Green Peas blanched or steamed
- 1 tbsp Oil for tempering
- ¼ tsp Whole Cumin
- 2 tbsp Onion chopped
- ½ tsp Ginger-Garlic Paste
- ¼ tsp Turmeric Powder
- ¼ tsp Chili Powder adjust to taste
- ¼ tsp Coriander Powder
- ½ tsp Cumin Powder
- ¼ tsp Chat Masala for tangy flavor
- 2 tbsp Water
- ¼ tsp Salt adjust to taste
- 1 tbsp Coriander Leaves chopped
Outer Layer:
- 8 slices white bread edges trimmed for a smoother roll
- 1 cup Breadcrumbs for coating
- Oil for deep frying
Instructions
Prepare the Potato Filling:
Temper the Spices:
- Heat 1 tbsp oil in a medium saucepan on medium heat.1 tbsp Oil
- Add 1/4 tsp cumin seeds and allow them to splutter.¼ tsp Whole Cumin
Cook the Aromatics and Spices:
- Add 2 tbsp chopped onion and sauté until golden brown.2 tbsp Onion
- Stir in 2 tbsp ginger-garlic paste, 1/4 tsp turmeric powder, 1/4 tsp chili powder, 1/4 tsp coriander powder, and 1/2 tsp cumin powder.½ tsp Ginger-Garlic Paste, ¼ tsp Turmeric Powder, ¼ tsp Chili Powder, ¼ tsp Coriander Powder
- Cook for 1-2 minutes, allowing the spices to release their flavors.
Mix in Potatoes and Peas:
- Add 2-3 tbsp green peas and 1 cup boiled mashed potatoes2 tbsp Green Peas, 1 cup Potato
- Add 2 tblsp of water to prevent burning
- Mix thoroughly to combine with the spices.
- Add 1 tbsp chopped coriander leaves and Season with 1/4 tsp salt and 1/4 tsp chat masala.½ tsp Cumin Powder, 2 tbsp Water, ¼ tsp Chat Masala
- Stir well and cook for 2-3 minutes until the filling is slightly dry.
- Turn off the heat and Set aside to cool
Assemble the Rolls:
Prepare the Bread:
- Trim the edges of the 6-8 slices of white bread for a smoother roll.1 tbsp Coriander Leaves
- Using a rolling pin, flatten each bread slice.
Fill the Bread:
- Place 1-2 tbsp of the potato filling in the center of each flattened bread slice.
- Roll the bread gently, sealing the edges with a little water if necessary.
- Repeat the process with the remaining bread slices and filling.
Coat and Fry the Rolls:
Coat the Rolls:
- Roll each prepared bread roll in 1 cup bread crumbs to ensure even coating.
Deep Fry the Rolls:
- Heat enough oil in a deep frying pan or deep fryer on medium-high heat.8 slices white bread
- Fry the rolls in batches until golden brown and crispy, about 3-5 minutes per batch.
- Remove with a slotted spoon and place on paper towels to drain excess oil.
Video
Notes
- Bread Selection: You can use whole wheat bread for a healthier option, but white bread tends to be softer and rolls easier.
- Peas: You can omit the peas or replace them with finely chopped vegetables like carrots for a variation.
- Make Ahead: You can prepare the rolls in advance and refrigerate them for up to 6 hours before frying.
- Frying Tip: Ensure the oil is hot enough (about 350°F or 175°C) before frying to get a crispy, non-greasy roll.
- Baking Alternative: For a healthier version, bake the rolls at 400°F (200°C) for 15-20 minutes, turning them halfway through for even browning.
Nutrition
Calories: 150kcal
Tried this recipe?Let us know how it was!